“I cannot tell a lie. I love cherry pie.”

If this describes you, then today is your day. National Cherry Pie Day is celebrated every year on Feb. 20.

I will be honest, you will not hear me saying, “I love cherry pie,” but my son and could definitely be heard uttering these words. He loves all things cherry.

As early as four he had mastered the art of eating fresh cherries and spitting out the pit (not always in the most appropriate places might I add). He is also the first in line for any kind of cherry dessert, so I am thinking he would not complain if you offered him a slice of cherry pie to celebrate today.

But why do we celebrate cherry pie in February?

If you know anything about the cherry season in the US, it doesn’t start until late April.

Washington, California, and Oregon are the US’s primary producers of sweet cherries and Michigan is the largest producer of tart cherries, like Montmorency cherries. These are the best kind to use for making pies.

So if cherries are not in season in February, there must be some other reason Feb. 20 was chosen. That reason is George Washington.

George Washington was born Feb. 22, 1732.

In the early 1800s, author Mason Weems wrote a biography about Washington, and in his fifth edition of “The Life of Washington,” he recounted a story told to him about 6-year-old George, who was given a hatchet by his father.

Weems writes that Washington was “immoderately fond” of using the hatchet and eventually tried it out on the bark of an English cherry tree in the yard, so much so that the tree died.

When his father found it, he asked George if he knew who killed the tree, to which he responded, “I cannot tell a lie. I did cut it with my hatchet.”

Cherries and cherry pie have become associated with Washington as a result of this story as well as Washington’s choice to plant cherry trees at Mount Vernon.

Some even report Washington’s favorite dessert was cherry pie. Because of this association, what better time to celebrate National Cherry Pie Day than a day close to Washington’s birthday?

Here is the recipe for Mr. Washington’s Cherry Pie from kingarthurflour.com/recipes if you want to try your hand at making one from scratch. Or you can use two cans of cherry pie filling and refrigerated pie crusts if you are looking for a quick and easy pie preparation. Just make the pie crusts as directed on the box for a two-crust pie and follow bake times in Mr. Washington’s Cherry Pie recipe.

Whichever method you choose, make sure to enjoy a slice (or more) of cherry pie today in honor of our nation’s first president.

For more information on cherry pie or other desserts, contact the Clark County Extension Office at 859-744-4682.

Mr. Washington’s Cherry Pie

INGREDIENTS

— One prepared double pie crust

— 5-6 cups of sour cherries packed in water individually quick frozen (or three 15 oz cans/jars of sour cherries packed in water)

— 3/4 cup sugar

— 3/4 tsp cinnamon (optional)

— 1/4 cup quick cooking tapioca or 1/2 cup pie filling enhancer or 2 tablespoons plus 1 tablespoon instant ClearJel

— 1 tsp almond extract

— 1/2 teaspoon salt

— 2 tablespoons butter (optional)

INSTRUCTIONS

Divide the dough into two pieces, making one chunk slightly larger. Roll the larger piece of dough into a 13” circle. Transfer the circle to a 9” pie pan.

Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.

Combine the sugar, cinnamon (if using) and tapioca or Pie Filling Enhancer or ClearJel. Stir this into the cherries until everything is evenly combined.

Stir in the almond extract and salt. If you’re using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.

Spoon the filling into the pastry-lined pan, and dot with butter, if desired.

Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet? a heart?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust.

Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.

Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set.

Check the pie after about 15-20 minutes of baking to ensure the crust is not getting too brown. If it is, cover the edges with foil.

Shonda Johnston is the Clark County Extension agent for family and consumer sciences. She can be reached at 859-744-4682 or by email at shonda.johnston@uky.edu.